Oh, you guys, there’s just something about a warm bowl of soup that hits the spot, isn’t there? Especially when the weather’s a bit blah! And when it comes to comfort food that’s actually good for you, well, you can’t beat this *Tuscan White Bean & Kale Soup*. It’s seriously my go-to recipe when I want something easy, healthy, and bursting with flavor. Trust me, it ticks all the boxes!
I’ve been cooking Italian-inspired dishes since I was a kid, thanks to my Nonna’s amazing lessons, and this one is a classic. Think of it as a hug in a bowl! It’s got creamy white beans, vibrant kale, and all those delicious Tuscan flavors that just make you feel good. It’s so simple to whip up, you’ll be enjoying a hearty meal in under an hour. And the best part? It’s the perfect weeknight winner – loaded with good stuff and not too much fuss. Seriously, this soup is a winner.
Why You’ll Love This *Tuscan White Bean & Kale Soup*
Okay, so let me tell you why I’m completely obsessed with this soup, besides the fact that it’s just amazing! It’s super easy to get on the table – seriously, perfect for those nights when you’re short on time. Plus, it’s packed with healthy ingredients that make you feel good inside and out.
- It’s ready in under an hour! (Prep and cook time altogether!)
- The flavors are just incredible – a true taste of Tuscany.
- You’re getting a veggie-packed meal that’s also vegan.
- It’s totally customizable, so you can make it your own.
Honestly, what’s not to love?
Ingredients for Your Delicious *Tuscan White Bean & Kale Soup*
Alright, let’s talk ingredients! You won’t believe how simple it is to get this *Tuscan White Bean & Kale Soup* going. Really, it’s all about fresh, good-quality stuff. Don’t skimp here; the better the ingredients, the better the soup, I always say! Here’s what you’ll need:
- 1 tablespoon of good extra virgin olive oil. Don’t use anything cheap!
- 1 medium onion, finely chopped.
- 2 carrots, peeled and chopped.
- 2 stalks of celery, also chopped.
- 2 cloves of garlic, minced. Get your garlic ready!
- 1 teaspoon of dried rosemary – the perfect touch of herb flavor.
- 1/2 teaspoon of red pepper flakes – gives it a little kick!
- 6 cups of yummy vegetable broth.
- 1 (15-ounce) can of cannellini beans, rinsed and drained.
- 5 cups of chopped kale. Fresh or frozen both work.
- Salt and pepper, to taste – don’t be shy!
That’s it! See, I told you it was easy!
Step-by-Step Instructions: Making the Perfect *Tuscan White Bean & Kale Soup*
Okay, friends, let’s get cooking! This *Tuscan White Bean & Kale Soup* is so easy that even a beginner can make it. Just follow these simple steps, and you’ll have a delicious, soul-warming meal in no time. I promise!
- Get the Veggies Going: First, pour that olive oil into a big pot or Dutch oven and set it over medium heat. Next, toss in the onion, carrots, and celery. Cook this mix, stirring pretty often, for about 5 minutes, or until everything’s softened up a bit. You want those veggies to start getting tender, but not browned.
- Spice It Up: Now, add the minced garlic, rosemary, and red pepper flakes. Give everything a quick stir and cook it for just about a minute. The kitchen will start smelling amazing, I guarantee it! Careful not to burn the garlic – it can burn quickly!
- Broth and Beans: Pour in all your vegetable broth next and bring it to a gentle boil. This is also when you’ll toss in those cannellini beans and chopped kale.
- Simmer Time: Once it’s boiling, lower the heat so it’s simmering, and let it cook for about 15 minutes. This lets all the flavors meld together beautifully, and it softens the kale.
- Season and Serve: Last step, and maybe the most important! Season it with salt and pepper to your taste. You can always add more, so start with a little and taste as you go.
That’s it! See? Easy peasy! Now, grab a big spoon and enjoy every single slurp!
Tips for Success: Achieving the Best *Tuscan White Bean & Kale Soup*
Okay, so you want to make this *Tuscan White Bean & Kale Soup* truly sing, right? Trust me, I get it! Here are a few little tricks I’ve picked up over the years that’ll take your soup from good to absolutely amazing. They’re super simple, but they make a world of difference!
First off, if you have a minute, toast that rosemary before you add it. Just put it in the dry pot for a minute or two over medium heat until it starts to smell fragrant. It really brings out the flavor. Don’t let it burn, though!
Also, don’t be shy with the salt and pepper! Taste as you go and adjust. Every batch is a little different, and you want those flavors to pop. And last but not least, a little squeeze of fresh lemon juice at the end can brighten everything up – it’s my secret weapon!
Ingredient Notes and Potential Substitutions
Okay, let’s talk about some of the stars of this *Tuscan White Bean & Kale Soup* and what you can do if you don’t have everything on hand… or just want to switch things up! I’m all for flexibility in the kitchen – it’s just more fun that way, right?
First up, cannellini beans. They’re my go-to for this soup because they have such a lovely creamy texture and mild flavor. But if you can’t find them, no worries! You can totally swap them out for great northern beans or even chickpeas. The soup might taste a bit different, but it’ll still be delish. Don’t be afraid to experiment!
And then there’s the kale. I love it because it’s so packed with nutrients! If kale isn’t your favorite, or if you can’t get fresh, don’t worry. Spinach works beautifully, or you could even use a mix of other greens. Even frozen kale works just fine, so don’t let anything stop you from making this amazing soup!
Serving Suggestions to Complement Your *Tuscan White Bean & Kale Soup*
Okay, so you’ve made this incredible *Tuscan White Bean & Kale Soup* – yay you! Now, what to serve with it? I’ve got you covered: you want to make a whole meal, not just soup, right? Here are my go-to pairings, because it’s important to make the most of it – we are talking about dinner, after all!
First off, a big, crusty loaf of bread is essential. Sourdough or a rustic Italian loaf is perfect for dipping. Then, if you want something on the lighter side: a simple side salad with a lemon vinaigrette works wonders. And for dessert? Maybe even a scoop of vanilla gelato or some fresh fruit. Delicious!
Make-Ahead & Storage Instructions for *Tuscan White Bean & Kale Soup*
Okay, so you were smart and made a big batch of this *Tuscan White Bean & Kale Soup* – genius! You know me, I’m all about making life easier, and that includes making extra for lunch or another dinner. Good news: this soup is even better the next day! The flavors just meld together beautifully.
For the Fridge: Just let the soup cool completely, then pop it in an airtight container in the fridge. It’ll stay good for about 3-4 days. When you’re ready to eat it, you can reheat it on the stovetop over medium heat, or in the microwave. Stir it often, and it should be as good as the first time!
Freezing: And yes, you can absolutely freeze this soup! Let it cool completely completely, then portion it into freezer bags or containers. Be sure to leave some space at the top to allow for expansion as it freezes. It’ll keep for about 2-3 months in the freezer. To reheat, thaw it in the fridge overnight and then reheat on the stove or in the microwave. It’s truly magic!
Estimated Nutritional Information for *Tuscan White Bean & Kale Soup*
Okay, so, quick note on the nutritional stuff! The info I’m giving you here is just an estimate. It can totally change depending on the brands and ingredients you use – like, if you pile on extra olive oil or use a different type of broth. It’s just a general guideline, okay?
Frequently Asked Questions About *Tuscan White Bean & Kale Soup*
You guys always have questions, and I love that! Here are a few of the ones I get asked most often about my *Tuscan White Bean & Kale Soup*. Hopefully, these help you out! If you have any others, just ask in the comments – I’m always happy to chat!
Can I add meat to this soup?
Absolutely, honey! This soup is amazing on its own, but sometimes you want a little extra protein, right? If you’re a meat-lover, you can totally add some Italian sausage, chicken, or even some crumbled bacon. Just cook the meat before you add the broth – it’ll be delicious!
How can I make the soup spicier?
Oh, you want a little kick? I get it! The red pepper flakes are a start, but if you like it super spicy, add more flakes! Or, throw in a pinch of cayenne pepper with the spices. You can also add a finely chopped jalapeño when you’re sautéing the onions, carrots, and celery. Careful, it splatters!
Can I use frozen kale?
Yes, darling, yes you can!! Frozen kale is actually great for this recipe, especially if you can’t get fresh! Just add it straight from frozen to the pot when you add the beans. Easy peasy!
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Tuscan White Bean & Kale Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty soup with white beans, kale, and Tuscan flavors.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 cups chopped kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic, rosemary, and red pepper flakes; cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and kale.
- Reduce heat and simmer for 15 minutes, or until kale is tender.
- Season with salt and pepper.
Notes
- Serve with crusty bread.
- Add a squeeze of lemon juice for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Tuscan soup, white bean soup, kale soup, vegan soup